Garlic Herb & Cheese Sourdough Bagels
- 20 minutes ago
- 3 min read
There’s just something about homemade bagels… but these? They’re next level.
Soft, chewy sourdough bagels loaded with garlic, herbs, and finished with melty mozzarella on top. They smell incredible while baking and taste even better fresh out of the oven.
These have quickly become a staple in our home, perfect toasted with butter, used for sandwiches, or just eaten warm as-is.
Why You’ll Love This Recipe
Full of flavor – The garlic and herbs are mixed right into the dough, so every bite is packed with flavour.
Perfect texture – Soft on the inside, chewy on the outside, just how a good bagel should be.
That cheesy top – The melty, golden mozzarella takes these to another level.
Make-ahead friendly – The overnight ferment fits easily into your routine and actually makes the dough easier to work with.
Freezer friendly – Make a full batch and have homemade bagels ready anytime.
Better than store-bought – Once you taste these fresh, it’s hard to go back.
Versatile – Perfect for breakfast sandwiches, toasted with butter, or served alongside soups and meals.
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Garlic Herb & Cheese Sourdough Bagels
Ingredients You’ll Need
350g active sourdough starter
540g warm water
18g salt
50g honey or sugar
900–970g all-purpose flour
1 tbsp garlic powder
1 ½ tbsp Italian seasoning
Shredded mozzarella cheese (for topping)
Instructions
In a large bowl, combine sourdough starter, water, honey (or sugar), and salt.
Add 900g of flour. Mix until combined, then add more flour as needed (up to 970g total).
You’re looking for a soft dough that isn’t sticky.
Add in the garlic and herbs and knead by hand or in a mixer for 6–7 minutes, until smooth.
Place dough in a lightly greased bowl. Let rise at room temperature for 2–4 hours.
Cover and transfer to the fridge overnight, or up to 24 hours.
Remove from the fridge and let the dough come back to room temperature.
Divide into 12 pieces and weigh them for even bagels (about 150–170g each).
Shape into balls, cover, and let rest for 30 minutes.
Poke a hole in the center of each and gently stretch into a bagel shape.
Place each one on a small piece of parchment. Cover and let rise for 30 minutes to 1 hour, or until puffy.
Bring a pot of water to a boil and add a spoonful of baking soda along with a bit of honey or molasses.
Boil each bagel for about 30 seconds per side, then transfer back onto parchment.
Sprinkle generously with shredded mozzarella cheese.
Bake at 425°F for 15–18 minutes, until golden and the cheese is bubbly.
If you’ve never made bagels before, don’t overthink the shaping. They don’t need to be perfect, rustic is part of the charm. The more you make them, the easier and quicker it gets.
Storage
Once completely cooled, store bagels in an airtight container or bag at room temperature for up to 3-4 days.
For longer storage, keep them in the fridge for up to 7 days, though they’re best enjoyed fresh or toasted.
To freeze, slice bagels in half and place in a freezer-safe bag or container. Freeze for up to 2–3 months.
When ready to use, toast straight from frozen or let thaw at room temperature.
The Recipe:
Did you try making these Garlic Herb & Cheese Sourdough Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!
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